The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

how to get that white line on yeasted donuts

ayukwardhanie's picture

how to get that white line on yeasted donuts

i NEVER EVER achieve that white line on donuts, i do trials for like hundreds but none of them have that white line. i wonder what i did wrong. my dough feels heavy before frying altho i'm sure light dough is one of the main requirements to achieve white line but my dough NEVER feels not heavy. i follow the exact measurements, i weigh them by scale, even the yeast, the proofing time etc. the recipe creator posted many of hers with that beautiful white line, so i think the mistake is on me. i knead my dough until it pass the windowpane test, my yeast is fresh unopened, i live in a warm tropical country but i tried proofing my dough in the oven to mimic that proofing box. please help, my donuts taste alright even SO GOOD, but brown lined donuts looks dull and unprofessional esp when you plan to sell them. whay did i do wrong? here is the recipe

500g bread flour

6 grams active dry yeast

1 tsp salt

5 tbsp granulated sugar

250ml warm water

100gr butter, melted

2 egg yolk

suave's picture

Are you sure you fry them correctly? 

Mr Immortal's picture
Mr Immortal

I know this is an older post, but just in case someone else ever needs the answer to this...


The white line around the circumference of a doughnut comes from dough that is properly proofed.  

  • An underproofed doughnut will not have enough trapped CO2 to allow it to float high enough on top of the frying fat.  When it’s flipped, the other side again rides low in the oil, causing the ring around the centerline to be dark, as that area was basically fried twice.
  • An overproofed doughnut will have so much trapped CO2 that it causes the doughnut to rise too high in the frying oil.  When the doughnut is flipped, this causes the central ring to be very wide, and can keep the doughnut from fully cooking in the middle.  An overproofed doughnut also runs the risk of becoming deflated while it’s being placed into the fat.  If this happens, expect misshapen  doughnuts the practically sink in the oil, and an oily unpleasant texture when eaten.
  • A properly proofed doughnut will float on the frying oil, with the oil level resting just slightly below the centerline.  When flipped, the other side fries, leaving a thin light colored strip around the centerline.
Fergie51's picture

Thanks for your explanation. Wondering if you have any idea as to why donuts keep flipping back to first side that has been fried. Temp and proofing fine but when one side is cooked then flipped they keep wanting to roll back. Crumb is always beautiful and no oiliness, just frustrating trying to keep those little suckers turned. Makes for uneven colour and you don't get that nice white line. Doughnut crumb

Mushroom_Planet's picture
  1. Commercial donuts come out of the proofer and are fed into the oil. About the first third of the oil before they're flipped has a shelf that looks like it supports the donut, keeping it from sinking too deeply. I think this might be part of the reason for the huge white skunk line. I have not made donuts at home to verify this. Commercial donuts also have a powdered oil additive that the lay person cannot get at the local grocer and is only available as far as I can tell in 50 pound boxes. This supposedly makes the dough softer. Proofing does count as well, though. 
tokdecrease's picture

Do you think you're properly frying them?  

 dumb ways to die 


PastryCharm's picture

Try doubling your yeast to 12grams

Don't over knead